•Glycerine is used to soften icing on cakes and enchance sweetness to the cake
•Can be used in taffy and other candy making recipes
•Glycerine is also used to preserve fruits
•Net Weight: 2.5 fl oz (71 ml)
•Certified Kosher

•Gum Arabic is an ingredient used in all kinds of confectionery recipes such as gummy type candies and chocolate candies.
•Colorless, tateless and odorless.
•Used to thicken, emulsify and stabilize foods.
•Net Weight: 2 oz (56.6g)

•High ratio shortening is a quality product that when used in icing, makes the icing easier to work with
•The shortening is sturdier than standard shortenings and keeps the icing from not breaking down as quickly
•Net Weight: 3 pounds

•A reduced-calorie sweetener used for making hard candy. This product can be used to make the edible gems, pulled sugar, blown sugar and as a sugar substitute in baking. •High resistance to humidity and will not crystallize. •If no color added,...

A natural additive obtained from the bark of the acacia tree, Gum Arabic is colorless, tasteless and odorless and is used in commercial food processing to thicken, emulsify and stabilize foods such as candy, ice cream and sweet syrups. Also used in cake decorating to make gum paste.

A colorless, odorless, syrupy liquid that is used in a variety of food and non-food applications. Often used to retain moisture in foods, it also helps prevent sugar crystallization in foods like candy. ----
Soluble in both water and oil products. Also used in soap making.

A natural product to change fondant from a solid to a cream and for making cordial centers. ----
Use just one drop to one pound moist fondant, and your chocolate coverd creams will be creamy and smooth after they are dipped. ----
Kosher certified

An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. ----
Many candymakers look for lecithin as an emulsifier (make water and oil combine) in real chocolates, caramel and taffy.

Make perfect meringues and specialty icings with LorAnn's meringue powder - just add sugar and water! ---
Powdered meringue is an ideal substitute in any recipe calling for egg white. Powdered meringue and can also be used to make meringue cookies, shells and other desserts.

Vanilla Sugar is a versatile substitute for vanilla extract or a rich flavor enhancement for almost any food. Natural Vanilla Sugar can be sprinkled on everything from fresh fruit to French toast, cereal, and oatmeal. For a gourmet touch,...

Used as a thickening agent and stabilizer in a variety of foods. Also prevents ice crystals from forming in ice creams and provides a "fat feel" in low or no-fat dairy products. For best results, use 1/2 teaspoon xanthan gum per cup of liquid...

•Paramount crystals are used to aid in the melting of carob, chocolate, chocolate coatings and yogurt •Add Paramount Crystals to candy coating to help thin and make creamier •Use up to 1/4 cup per pound of coating •Add a little at a time in the...

Natural Vanilla Bean Paste is a convenient, versatile alternative to whole vanilla beans. This rich concentrated paste can be used in place of an extract. Use it to flavor cakes, puddings, cookies, custards, whipped cream, and ice cream or...